Vietnamese Chili Sauce (Ớt Sa Tế)

Step 1

Add chili peppers, shallots, sliced lemongrass, and garlic cloves in a food processor. Chop coarsely. You can alternatively, chop everything by hand.

Step 2

In a medium-size saucepan, heat up vegetable oil. Add chopped chili peppers, shallot, lemongrass, garlic mixture. Fry until on medium-low heat for 5 minutes. Stir continuously to prevent burning.

Step 3

Add red pepper powder and season to taste with salt, fish sauce and MSG.

Step 4

Transfer to an air-tight container and keep in the fridge. Sate will last for 3 to 4 months in the fridge.